“Cooking is an act of showing up in the world, of caring for ourselves and for others,” writes Beth Dooley in The Perennial Kitchen, her new cookbook showcasing local, seasonal, sustainable recipes like this oat and squash risotto.
Women activists talk about their role in preserving and elevating Indigenous foodways during a recent panel organized by the James Beard Foundation and First Nations Development Institute.
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
“Once the awareness grows over what happens in the system producing food, we can’t help but start asking questions,” says Aubrey. “Food is a political act once you open your eyes to all of the systems that influence food workers and food production.”
After 11 years at the helm, Susan Ungaro is stepping down from the role of president of the James Beard Foundation (JBF). Food Tank had the opportunity to sit down with Ungaro ahead of her departure from the Foundation and discuss the elements of her legacy that she is most proud of, the challenges from which she learned the most, and what’s next, both for her and for JBF.